Recipe for pea soup with smoked bones. Pea soup with smoked meats. beef pea soup recipe

Cooking pea soup with smoked meats is not too difficult, and the dish turns out hearty and fragrant!

Ingredients for cooking pea soup with smoked meats:

• Water 1.5 l
• Smoked meats (smoked ham, ribs or brisket) 250 g
• Split peas 1 cup
• Potatoes 2 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Vegetable oil (for frying vegetables) ~ 3 tbsp.
• Salt ~ 0.5 tbsp. or to taste
• Ground black pepper
• Bay leaf 2 pcs.
• Greenery

Recipe for pea soup with smoked meats:

1. Put the peas to boil. I do not pre-soak it, as in many recipes, but cook it in a quick way in 20-30 minutes, this is very convenient, because. no need to pre-soak the peas and then cook it for 1-1.5 hours.
How to quickly boil peas? To do this, it is better to use peas not whole, but chopped, it will cook much faster. First, sort it out and rinse well with water. Pour into a saucepan and fill the peas with water so that it slightly covers it, put on fire. When the water boils, stir the peas, let the water boil a little and add some more cold water, and let it boil again. And do this several times, the water will gradually boil away, and all the time add cold water. In 20 minutes, the peas will be ready.

2. Put water to boil. At this time, cut the smoked meat into portions; for soup, I use pork on the ribs.

3. Peel and cut the potatoes into cubes.

4. When the water boils, lay the smoked meats and cook for 15-20 minutes, then the potatoes and cook until the potatoes are ready.

5. Peel the onions and carrots, chop the onion and grate the carrots. Spasser vegetables in vegetable oil.

Each recipe for pea soup with smoked meats is unique, inimitable and easy to perform, so everyone can cook it. The dish will certainly surprise and delight the guests of the hostess with its taste and aroma.

Recipe for classic pea soup with smoked meats

The classic recipe for any dish is always popular. Perhaps not everyone knows how to cook pea soup, but the technology for its preparation is very simple and even a beginner in the culinary industry can handle it. The dish will turn out incredibly tasty and satisfying, and guests will remember its taste for a long time.

Ingredients:

• 4 liters of drinking water;
• 500 grams of smoked pork ribs;
• 300 grams of ham;
• 250 grams of peas;
• 700 grams of potatoes;
• 1 onion head;
• 1 carrot root;
• 4 leaves of laurel;
• 50 grams of vegetable oil;
• 1 bunch of salt;
• 1 small handful of ground pepper;
• 1 bunch of green dill.

Cooking:

• Wash the ribs thoroughly. We take a pot for making soup, put the meat in it, fill it with water, put it on the stove and turn on the gas.
• After 45 minutes, you need to remove the ribs from the water, cool and free from stones. Cut into medium sized cubes and place back in the pot.
• Gently wash the peas under running water and add to the broth.
• Peel the onion, wash it and chop it into small cubes with a sharp knife.
• Carefully wash the carrots in warm water, rinse and cut into small cubes or rub on a grater.
• Remove the plastic wrap from the ham and cut into small pieces.
• Turn on the stove to medium heat, put a deep frying pan on it and heat it. Then add vegetable oil. When the oil is hot, add the onion and mix well. When it is browned, add carrots and fry for about 5-7 minutes.
• We put another frying pan on the fire and, without pouring oil, fry the ham a little.
• Wash potatoes thoroughly, peel and cut into standard cubes for soup. Pour into broth.
• After 5-7 minutes, add fried ham, onion with carrots, salt, pepper and bay leaves to the saucepan. Cook for another 10 minutes.
• Rinse green dill under water from dust, drain with a dry kitchen towel and chop with a sharp knife. Add when serving food.

Pea soup with ribs and croutons

The smoked meat recipe is characterized by its calorie content and satiety. This dish will appeal to both the hostess herself and her family, and the taste of garlic croutons will certainly win you over with its piquancy and spiciness.

Ingredients:

• 200 grams of peas;
• 3 potatoes;
• 400 grams of smoked pork ribs;
• 1 head of onion;
• 1 carrot;
• 1 bunch of green parsley;

• 3 liters of drinking water;
• 1/3 teaspoon of salt;
• 3 garlic cloves;
• 50 grams of mayonnaise;
• Pieces of bread or loaf for serving;
• A small handful of ground pepper.

Cooking:

• Before preparing the soup, you must first rinse the peas and soak for several hours. After it is well soaked, drain the water, pour fresh water, put on medium gas and cook for up to 1 hour.
• Carefully wash the potatoes under running water from the ground. Then it needs to be peeled and cut into medium-sized cubes. Rinse pork ribs and cut into pieces.
• Add smoked ribs and chopped potatoes to the peas. Onions should be thoroughly peeled, rinsed and cut into small cubes.
• My carrots, remove the top layer and rub on a fine grater or chop with a knife into very small cubes.
• We put a frying pan on the stove to heat up, pour vegetable oil. When the oil heats up, spread the chopped vegetables and fry for literally 5 minutes, so that the onions and carrots soften.
• Add ground pepper, salt, fried vegetables to the soup and cook for another 10 minutes.
• We cut the loaf or bread into pieces, and put it on a baking sheet. Dry for several minutes at medium temperature until the croutons become brown.
• Garlic is peeled, rinsed and rubbed on a fine grater or passed through a garlic press. Mix mayonnaise with garlic.
• Rinse parsley in warm water, drain on a dry towel and finely chop.
• We serve pea soup to the table, richly garnished with herbs and with garlic-anointed croutons.

Pea soup with smoked sausage

The technology for preparing this dish is very different from the classic recipe for making pea soup, but it will not yield in taste, and perhaps even surpass it. Celery root and parsley will give the broth an unfamiliar taste and aroma, and smoked sausage will captivate guests. Children will be delighted with the bread toast in the dish and will definitely love this soup.

Ingredients:

• Yellow split peas - 0.5 kg;
• Pork ribs - 1 kg;
• Smoked sausage - 200 g;
• Onion - 2 heads;
• Leek - 1 stalk;
• Parsley and celery root - 1 pc;
• Carrot - 1 pc;

• Potatoes - 3 pcs;
• Soy sauce - 1 tablespoon;
• Ground pepper - 1 small handful;
• Laurel leaves - 2 pcs;
• Salt - 1/3 teaspoon;
• Dill greens - 1 bunch;
• 4-5 slices of bread.

Cooking:

• Pour water into a medium saucepan, pour peas, salt and set aside for 1 hour. Carrots are thoroughly washed under running water, peeled, cut into coarse pieces, put to the peas. Cut the ribs into medium-sized pieces and transfer to a saucepan. Place over medium heat, stirring every 3-4 minutes.
• We wash the parsley in warm water, peel and chop well. Pour into a saucepan. Celery is similarly prepared for cooking and thrown into the soup.
• Onions need to be peeled, rinsed. Then cut into small cubes and add to the rest of the ingredients. After that, add leeks, soy sauce and bay leaves to the dish.
• My potatoes, then they need to be peeled and chopped into cubes. Rinse again and throw into the pan. We clean the smoked sausage from the shell, cut into cubes and add to the soup. We set the gas to a minimum, stir occasionally. We cook for at least an hour.
• When the meat is cooked, take it out, cut it the way the hostess likes it, return it back to the pan. We add spices.
• Dill is thoroughly washed from dust, drained and finely chopped.
• Cut the bread into cubes. We put the pan on the stove, heat it up and pour the cubes of bread. Add a few drops of oil and fry.
  Greens and bread cubes are added to the soup just before serving.

Bon Appetit!

Pea soup with smoked meats is a delicious dish of Russian cuisine. This is a rich soup of warm yellow or red color with an indescribable aroma. Smoked ribs give this dish the smell of smoke from a campfire.

There are a lot of variations on how to cook pea soup with smoked ribs. The housewives add special ingredients, each with their own, and the soup gets a new shade of taste.

Ingredients for the classic recipe:

• smoked pork ribs 0.5 kg;
• regular peas 0.2 kg;
• water 3 l;
• potatoes 4 pcs;
• onion ordinary 2 pcs;
• carrot 1 pc;
• oil for frying;
• spices and salt as usual.

Cooking step by step:

1. First of all, you need to deal with peas. It is better to fill it with water at night. If this is not possible, then at least for 4 hours.
2. Put smoked meats in a saucepan, pour in the required amount of water, and let it boil.
3. After boiling, put on a slow fire, remove the foam from the water and put a whole peeled onion there.
4. Cook for an hour on low heat, and then pull out and discard the onion. She will give all the taste in an hour.
5. We put infused peas in the broth.
6. Boil the broth with peas for about 2 hours, until the peas reach the state of mashed potatoes.
7. After we take out the ribs and cut the meat. Separate the meat from the bones and chop into cubes.
8. Add chopped potatoes to the pan and boil for another 20 minutes.
9. While we cook the potatoes, we are preparing the frying. Put chopped onions and carrots into the hot oil in a frying pan (it is better to grate). Fry until golden brown about 3 minutes.
10. We put the meat separated from the bones in the finished frying, mix and put it all in the soup.
11. Add spices to the broth and cook for another 7 minutes. After that, close the lid and let it brew.

The aroma will not allow you to steep the soup for a long time. You can start eating after 20 minutes.

Cooking delicious soup

To prepare this dish, we will cook the peas separately from the broth.

What will we need?

• dry peas, preferably chopped 1 cup;
• smoked ribs 300 grams;
• potatoes 3 pcs;
• onion 1 large head;
• carrot 1 pc;
• fresh greens;
• water 5 l;
• spices.

How to cook soup puree with smoked?

1. Wash the peas well and soak overnight.
2. Put swollen peas to boil in water for 2 hours. Do not put salt.
3. Separately, start cooking smoked in a saucepan. Once it boils, reduce the heat.
4. Add chopped potatoes to the broth and cook for 15 minutes.
5. At this time, we will prepare the frying: fry onions, carrots in hot oil until a golden hue.
6. We combine the broth, peas and frying, salt, add spices and cook for about 10 minutes.
7. We take out smoked meats, separate from the bone and set aside.
8. Turn off the soup and beat with a blender until puree.
9. Put the smoked meats into the soup separately. Eat with croutons.

Pea soup with smoked ribs and bacon

The bacon will bring out the flavors of the pea soup with the ribs.

Products:

• water 2 l;
• peas 0.3 kg;
• smoked ribs 0.6 kg;
• bacon 100 g;
• potatoes 4-5 pcs;
• carrots, onions and tomatoes 1 pc;
• spices cook the ones you like the most.

Cooking:

1. Fill the peas with water and insist the night.
2. We cut the smoked meats and put them in water. We begin to cook until the meat begins to lag behind the bones.
3. Strain the broth and set the meat aside to cool.
4. Put the peas in the strained broth and cook for 20 minutes.
5. Add chopped potatoes to it. Cook for another 20 min.
6. Cooking frying: chop onions, carrots and put in a frying pan on hot oil. We fry 4 minutes. Add bacon. Then simmer on low heat for another 8 minutes. In the same frying add the chopped tomato, peeled.
7. Put the contents of the pan into the broth and cook for another 10 minutes.
8. After turning off the soup, put the meat from the ribs into it, sprinkle with herbs and let it brew. 15 minutes after cooking, you can serve.

How to cook such a soup with the addition of sausages?

Sausages will add an even more smoky flavor to the soup with ribs.

What will we need?

• 3 liters of water;
• smoked ribs 0.4 kg;
• split peas 1 tbsp;
• sausages 0.3 kg;
• potatoes 3-4 pieces;
• onions and carrots 1 pc;
• oil for frying;
• tomato paste 1 tbsp

Recipe.

1. Rinse the ribs and put to boil in a saucepan.
2. For fat, boil for 40 minutes, and then remove and set them aside.
3. Peel the potatoes and cut into strips (the cutting option can be changed to your favorite).
4. If the peas are split and yellow, then you do not need to soak them. To be sure, pour boiling water for 5 minutes.
5. After throw the potatoes and peas into the broth. Let it cook for 15 minutes.
6. At this time, we are preparing refueling. Fry onions and carrots in hot oil. Add chopped smoked sausage to this pan. We add a tomato. Simmer under the lid for another 5 minutes. Thus, the smoked sausage will give its flavor to the entire dressing. Plus, fat will be fried out of it.
7. Separate the meat from the ribs and throw into the broth. Pour dressing for soup there and cook for another 5 minutes. At the end, add all the spices. Many people like to add a couple of cloves of garlic at the end, and then insist for a short time.

Everything is ready!

Recipe for cooking in a slow cooker

In a slow cooker, the soup turns out to be no less rich and is not inferior to that cooked on the stove.

Grocery list:

• 300 g of peas;
• 300g smoked pork ribs;
• 2 pcs onions;
• 2 pieces of carrots;
• 5 pcs of potatoes;
• 2 liters of water;
• 1 tbsp oils;
• spices.

Step-by-step instruction:

1. We set the multicooker to the "Soup" mode. It will take 2 hours to get ready.
2. Before cooking, pour the peas with boiling water for 1 hour.
3. Cut vegetables into cubes, grate carrots.
4. Pour vegetable oil into the bowl and put the vegetables there. Set the mode "Frying" and leave for 15 minutes. Stir occasionally. After laying out of the multicooker in a separate plate.
5. Wash the ribs and separate.
6. We put peas, ribs in a slow cooker and fill it with water. We put on the "Soup" mode, the timer for 2 hours.
7. In the meantime, we are working on potatoes. We clean, we cut.
8. After 1.5 hours, open the slow cooker and add potatoes with dressing. Salt and close again.
9. After the time on the timer runs out, you can not open the multicooker immediately, but let our soup brew a little. After the soup is poured out of the multicooker into a convenient storage container. Perfect tureen, which is made of ceramics.

Let's take

• Bread white several slices;
• Oil for frying;
• Garlic.

How to cook?

Bread cut into cubes or strips. Put our bread in a hot frying pan with butter and fry over high heat, stirring constantly. Before the end of frying, add the garlic passed through the press to the croutons. When browned - immediately get it and you can serve it with our rich soup.

Peas have long been famous for their beneficial properties. Bean-based dishes are gaining more and more popularity. Soup recipes with the addition of hunting sausages, bacon, mushrooms and other smoked products are becoming especially relevant. Like any other business, cooking first courses includes certain features that must be considered. We highlight the most delicious recipes.

Pea soup with bacon

Before talking about possible variations of the product, consider the classic smoked soup recipe.

• peas (preferably crushed in two) - 270 gr.
• carrots - 2 pcs. medium size
• yellow onion - 2 pcs.
• potatoes - 750 gr.
• smoked pork ribs - 600 gr.
• bacon - 350 gr.
• bay leaf (to taste)
• pepper, salt
• sunflower oil
• greenery

1. Place the pork ribs in a saucepan, pour over with boiling water and put on the stove. Turn on medium heat, simmer the composition for 45 minutes, loosely covering with a lid.
2. After the time has elapsed, remove the ribs, cool them a little. Remove the meat from the bones, chop into small pieces, send to the broth for further processing.
3. Pour the peas into a colander, rinse the grains under running water several times to remove the plaque. Place it on the pork ribs, cook for another 30-40 minutes.
4. Grate the carrots on a grater with a fine section, chop the onion into small squares. Chop the bacon into thin slices or cubes (optional).
5. Pour vegetable oil into a deep thick-bottomed frying pan, heat it to the maximum state. Send the onion to fry until golden brown.
6. Next, pour in the carrots, if necessary, add more oil, as the vegetable will absorb everything.
7. Take another non-stick frying pan, fry the slices of ham without vegetable oil on it. Mix bacon with fried onions and carrots.
8. Peel the potatoes, chop them into even squares or slices, add to the peas and meat. Next, add the bacon fry, mix.
9. Chop the greens (dill, parsley), add to the pot with soup. Pepper, salt, throw 5 pieces of bay leaf.
10. Boil the soup with the lid half closed. Potatoes will tell you about the readiness of the dish: it should be soft, fully cooked.

• smoked pork ribs - 600 gr.
• split peas - 230 gr.
• hunting sausages - 180 gr.
• bacon (preferably smoked) - 160 gr.
• dried mushrooms - 45-50 gr.
• potatoes - 650 gr.
• carrots - 1 pc.
• white onion - 1 pc.
• vegetable oil
• celery - 1 stalk
• salt pepper
• Bay leaf

1. Pour the dried mushrooms into a container and soak in hot water, leave for half an hour.
2. Rinse the peas several times, transfer them to the pan, add the smoked ribs
3. Pour boiling water over the peas and ribs, put the pan on a slow fire, cook for about 1 hour.
4. Cut smoked bacon and hunting sausages in a convenient way, add to the broth.
5. Remove the ribs, let them cool, then separate the meat from the bones. Grind into small pieces, place back into the broth. If you prefer to eat meat from the bones, skip this step and proceed to the next step.
6. Place chopped sausages and bacon in a saucepan, salt and pepper.
7. Remove the soaked mushrooms, squeeze out the water from them, cut into thin slices, send to the soup. Boil for about 20-25 minutes.
8. Cut the onion and celery into thin slices, grate the carrots. Prepare the frying by processing the vegetables in a pan with the addition of vegetable oil.
9. Chop the potatoes into small cubes, place them in the soup and cook until tender.
10. Add bay leaf, after cooking, let the soup brew for about half an hour so that the taste is fully revealed.

• split peas - 280 gr.
• smoked pork ribs - 350 gr.
• beef tenderloin on the bone - 750 gr.
• white onion - 2 pcs.
• potatoes - 300 gr.
• smoked loin - 240 gr.
• smoked brisket - 210 gr.
• Bulgarian pepper - 1 pc.
• rye bread - 220 gr.
• garlic - 4 cloves
• carrots - 2 pcs.
• corn oil - 80 ml.
• pepper, salt

1. Pour the peas into a container, fill it with filtered cold water, leave for 1 hour.
2. Send the pork ribs, beef tenderloin on the bone to a large saucepan. Pour boiling water over, put on the stove, turn on a small fire, simmer for about 2-2.5 hours.
3. To increase the richness of the broth, add 1 carrot, cut into rings, and 1 onion, chopped into 4 parts, to the soup. At the same time, do not forget to constantly add water throughout the cooking of the broth.
4. In the end, you will get 2.3-2.5 liters of delicious broth. After two hours, the meat will be ready, it must be pulled out.
5. Add washed and infused peas to the boiled onions and carrots, simmer it on the stove for about half an hour.
6. At this time, start peeling the potatoes. Chop it into cubes, send it to the soup, cook until cooked, which can be checked with a fork (the device will fall into the fruit).
7. Chop the loin into small pieces, place in a pot with soup, cook until tender. Salt and pepper the soup, add greens if desired.
8. Cut the smoked brisket into strips, fry it in a pan with the addition of corn oil. Grind in a convenient way (straws, cubes) bell peppers, onions and carrots, send to the roasting meat.
9. Next, add the cooked roast to the soup, simmer it on the stove for about a quarter of an hour.
10. Prepare croutons. Cut the bread into medium-sized cubes, heat the pan, pour in the oil and add the garlic. After it is ready, add the croutons, fry them until golden brown.

Before serving, sprinkle the dish with cooked croutons and herbs.

Pea soup with sausage in a slow cooker

The dish is considered dietary, as it is prepared on the basis of chicken fillet.

• chicken fillet or breast - 600 gr.
• smoked sausage - 300 gr.
• dry crushed peas - 350 gr.
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 400 gr.

1. Before cooking, fill the city with cold water and leave overnight to soak. After the expiration date, rinse it and place it in a saucepan, cook for 1 hour.
2. Chop the onion and grate the carrots, chop the potatoes into squares, cut the sausage.
3. Cut the chicken fillet in such a way that small pieces are obtained. Next, fry them with oil in the “Frying” mode for 10 minutes.
4. After that, send onion with carrots, sausage and peas to the meat. Keep an eye on the condition of the vegetables, as soon as they become soft, switch the mode to "Soup" indexing.
5. Pour filtered water into the slow cooker, add potatoes, spices to taste, herbs. Salt, pepper, cook until the timer turns off.

Many argue that healthy food cannot be tasty, but this misconception is erroneous. Pea soup with smoked meats is an excellent proof of this. Use the recipe "Classic of the genre", cook a dish with mushrooms or croutons.

Video: recipe for pea soup with smoked meats in a slow cooker